Lemon Coconut Shrimp: A Burst of Tropical Flavors

Today’s Special: Tangy Lemon Coconut Shrimp

Hey there, foodies! Today, I’m sharing a recipe that’s perfect for brightening up a gloomy day or adding a tropical twist to a winter feast. This tangy lemon coconut shrimp dish is bursting with flavor and sure to impress your taste buds with its zesty and creamy combination.

Ingredients:

• 400g shrimp (peeled and deveined)
• 200ml coconut milk
• 1 lemon (juiced and zested)
• 3 cloves of garlic (minced)
• 1-inch piece of ginger (grated)
• 1 red chili (sliced)
• 2 tbsp coconut oil
• Salt and pepper to taste

Kitchen Tools:

• frying pan
• grater
• knife
• citrus juicer
• garlic press

To start, heat coconut oil in a frying pan over medium heat. Add minced garlic, grated ginger, and sliced red chili, and sauté until fragrant. Next, add in the shrimp and cook until they turn pink and opaque.

Pour in the coconut milk and stir well to combine. Let it simmer for a few minutes until the sauce thickens slightly. Squeeze in the lemon juice and add the lemon zest for a burst of fresh citrus flavor. Season with salt and pepper to taste.

Once everything is well-cooked and the flavors have melded together, your tangy lemon coconut shrimp is ready to serve. Garnish with some fresh herbs like cilantro or parsley for a pop of color and freshness.

This dish weighs approximately 700g once cooked and serves four people. Each serving is about 175g. With its rich coconut milk and zesty lemon, this dish is approximately 250 calories per serving.

One unique tip for this recipe is to add a splash of coconut rum to the sauce for an extra layer of flavor. It adds a tropical twist that takes this dish to the next level.

I hope you give this tangy lemon coconut shrimp a try and enjoy the burst of flavor it brings to your table. Feel free to get creative and make it your own by adding your favorite veggies or proteins. Happy cooking!